I had a friend make this as squares a long time ago for her daughters birthday party and they where delicious! She also added some chopped cauliflower and just mixed the vegetables all together. This one use cut into triangles and made to look like carrots for Easter. It also doubles as a fun way to get the kiddos to eat more veggies. You could always use whatever dip you have on hand or hummus would be great too! I happened to use canned pizza dough due to my grocery order not getting crescent rolls, but feel free to use whatever you have access too!
(Adapted from Garnish and Glaze)
1 package crescent roll seamless dough sheet
6 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/2 package, 4 teaspoons Hidden Valley Ranch Dressing mix
1 1/2 cup carrot, shredded
1 1/2 cup broccoli, chopped
Preheat oven to 375 degrees F.
Unroll the crescent roll dough and lay on a cookie sheet. Bake for 8-10 minutes and then cool.
Mix cream cheese, mayonnaise, sour cream, and ranch until smooth and spread on cooled crust.
Cut the rectangle (with apizza wheel) into for strips and then cut 5 triangles from each strip.
Sprinkle the carrots and broccoli on the cream cheese mixture with the broccoli at the wide end of each triangle.
Refrigerate until ready to serve.
You can easily double the recipe by laying two dough sheets side by side on a large 12×17 inch pan and pressing the edges together.